Vegetarianism has been practiced in the United States since the country's founding, yet the early years of the movement have been woefully misunderstood and understudied. Through the Civil War, the vegetarian movement focused on social and political reform, but by the late nineteenth century, the movement became a path for personal strength and success in a newly individualistic, consumption-driven economy. This development led to greater expansion and acceptance of vegetarianism in mainstream society. So argues Adam D. Shprintzen in his lively history of early American vegetarianism and social reform. From Bible Christians to Grahamites, the American Vegetarian Society to the Battle Creek Sanitarium, Shprintzen explores the diverse proponents of reform-motivated vegetarianism and explains how each of these groups used diet as a response to changing social and political conditions. By examining the advocates of vegetarianism, including institutions, organizations, activists, and publications, Shprintzen explores how an idea grew into a nationwide community united not only by diet but also by broader goals of social reform.
In 1901 Macfadden published his first book of recipes, the Physical Culture Cookbook. Knowledge of cooking, he wrote, had “as much importance as that of reading or writing” because incorrect cooking methods ensured constant trips to ...
Author: Adam D. Shprintzen
Publisher: UNC Press Books
A collection of favorite healthy recipes by a chef whose practices have been utilized by numerous Hollywood celebrities includes such options as Wild Salmon and Grilled Artichoke Salad with Green Tea Ranch Dressing, Wild Blueberry Cobbler, and Sundance Chocolate Torte. 12,000 first printing.
More Than 150 Delicious, Healthy Recipes from Hollywood's Chef to the Stars Akasha Richmond ... Physical Culture later contained articles on diet and health and included many Hollywood stores , as the West Coast editor was Arnold Pike ...
Author: Akasha Richmond
Category: Health & Fitness
A series of fascinating chapters analyze cookery books through the ages. From the convenience-food cookbooks of the 1950s, to the 1980s rise in 'white trash' cookbooks, and the surprise success of the Two Fat Ladies books from the 1990s, leading author Sherrie Inness discusses how women have used such books over the years to protest social norms.
... Peanuts Cookbook, The, 1 Peg Bracken's Appendix to The I Hate to Cook Book (Bracken), 10, 61 People for the Ethical Treatment of Animals, 150, 206n4 People's Republic of China, 44 Philadelphia School of Cooking, 85 Physical Culture ...
Author: S. Inness
Category: Social Science
Bernarr Macfadden (1868 - 1955), internationally famous during his lifetime but almost unknown today, called the "Father of Physical Culture," nicknamed "Body Love" Macfadden by Time magazine, was a flamboyant personality, true visionary, millionaire publisher, and life-long advocate of physical fitness, natural food, outdoor exercise, and the natural treatment of disease. He inspired millions of people around the world to live healthful and vigorous lives. He was branded a "kook" and a charlatan by many, was arrested on obscenity charges, denounced by the medical establishment, and campaigned tirelessly against "pill-pushers," processed foods, and prudery. This is a comprehensive biography of the man and his crusade for better health. Loaded with photographs.
... Roger Taft), was a prolific writer who held the title "Food Editor" for Physical Culture Magazine. He wrote regular articles on food and nutrition and was also the main writer of Macfadden's Physical Culture Cookbook.
Author: Jim Bennett
Publisher: Lulu Press, Inc
Category: Biography & Autobiography
A study of what American cookbooks from the 1790s to the 1960s can show us about gender roles, food, and culture of their time. From the first edition of The Fannie Farmer Cookbook to the latest works by today’s celebrity chefs, cookbooks reflect more than just passing culinary fads. As historical artifacts, they offer a unique perspective on the cultures that produced them. In Manly Meals and Mom’s Home Cooking, Jessamyn Neuhaus offers a perceptive and piquant analysis of the tone and content of American cookbooks published between the 1790s and the 1960s, adroitly uncovering the cultural assumptions and anxieties—particularly about women and domesticity—they contain. Neuhaus’s in-depth survey of these cookbooks questions the supposedly straightforward lessons about food preparation they imparted. While she finds that cookbooks aimed to make readers—mainly white, middle-class women—into effective, modern-age homemakers who saw joy, not drudgery, in their domestic tasks, she notes that the phenomenal popularity of Peg Bracken’s 1960 cookbook, The I Hate to Cook Book, attests to the limitations of this kind of indoctrination. At the same time, she explores the proliferation of bachelor cookbooks aimed at “the man in the kitchen” and the biases they display about male and female abilities, tastes, and responsibilities. Neuhaus also addresses the impact of World War II rationing on homefront cuisine; the introduction of new culinary technologies, gourmet sensibilities, and ethnic foods into American kitchens; and developments in the cookbook industry since the 1960s. More than a history of the cookbook, Manly Meals and Mom’s Home Cooking provides an absorbing and enlightening account of gender and food in modern America. “An engaging analysis . . . Neuhaus provides a rich and well-researched cultural history of American gender roles through her clever use of cookbooks.” —Sarah Eppler Janda, History: Reviews of New Books “With sound scholarship and a focus on prescriptive food literature, Manly Meals makes an original and useful contribution to our understanding of how gender roles are institutionalized and perpetuated.” —Warren Belasco, senior editor of The Oxford Encyclopedia of American Food and Drink “An excellent addition to the history of women’s roles in America, as well as to the history of cookbooks.” —Choice
Cookbooks and Gender in Modern America Jessamyn Neuhaus ... 151, 153, 156, 159, 268 Peggy Put the Kettle On, 187–188 Peirce, Melusina Fay, 60–61 Penny, Henrietta Wilcox, 47 Philadelphia Cooking School, 19 Physical Culture Cookbook, ...
Author: Jessamyn Neuhaus
Publisher: JHU Press
One of her favorites, she said, was 'Physical Culture Cookbook' . Another was 'The Miracle of Milk'. Macfadden also helped Florence through moments of stress in communicating with her apparently genius son. I was with her, naturally, ...
Author: Lee Murphy
Category: Biography & Autobiography
Within qualitative research in the social sciences, the last decade has witnessed a growing interest in the use of visual methods. Visual Methods in Physical Culture is the first book in the field of sport and exercise sciences dedicated to harnessing the potential of using visual methods within qualitative research. Theoretically insightful, and methodologically innovative, this book represents a landmark addition to the field of studies in sport, exercise, the body, and qualitative methods. It covers a wide range of empirical work, theories, and visual image-based research, including photography, drawing, and video. In so doing, the book deepens our understanding of physical culture. It also responds to key questions, such as what are visual methods, why might they be used, and how might they be applied in the field of sport and exercise sciences. This volume combines clarity of expression with careful scholarship and originality, making it especially appealing to students and scholars within a variety of fields, including sport sociology, sport and exercise psychology, sociology of the body, physical education, gender studies, gerontology, and qualitative inquiry. This book was published as a special issue in Qualitative Research in Sport and Exercise.
... way as a recipe in a cookbook. Other forms of analysis are far less precise, especially those found within cultural studies, narrative inquiry and ethnomethodology, where analysis is viewed far more as a complex process.
Author: Cassandra Phoenix
This gorgeous cookbook from the Vitamix chefs shows you how to make the most of your blender, improve your health and enjoy delicious meals. Using nutritious whole foods, you'll find new ideas for mouthwatering healthy dishes, including: * Smoothies, juices, nut milks and cocktails * Soups and sides * Filling meals for the whole family, most of which take under 30 minutes to make * Sauces and dressings * Desserts including ice cream, sorbets and even baking Combining flavour and nutrition, as well as tips and inspiring stories, The Vitamix Whole Foods Cookbook makes living healthily easy and enjoyable.
Over 200 delicious whole food recipes to make in your blender Jodi Berg ... ever up for an adventure, came along to see her off and ended up walking right along with her – all the way to the Physical Culture Hotel in Danville, New York.
Author: Jodi Berg
Publisher: Random House
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 231 photographs and illustrations - mostly color. Free of charge in digital PDF format.
... beancurd sauce or red beancurd descent and the first Hawaiian to become a certified public accountant. He is a firm believer in physical culture and is an ardent hiker. ... Summary: Soy related recipes: Coriander and bean curd with ...
Author: William Shurtleff; Akiko Aoyagi
Publisher: Soyinfo Center
"A Taste of Power is an investigation of the crucial role culinary texts and practices played in the making of cultural identities and social hierarchies since the founding of the United States. Nutritional advice and representations of food and eating, including cookbooks, literature, magazines, newspapers, still life paintings, television shows, films, and the internet, have helped throughout American history to circulate normative claims about citizenship, gender performance, sexuality, class privilege, race, and ethnicity, while promising an increase in cultural capital and social mobility to those who comply with the prescribed norms. The study examines culinary writing and practices as forces for the production of social order and, at the same time, as points of cultural resistance against hegemonic norms, especially in shaping dominant ideas of nationalism, gender, and sexuality, suggesting that eating right is a gateway to becoming an American, a good citizen, an ideal man, or a perfect mother. Cookbooks, as a low-prestige literary form, became the largely unheralded vehicles for women to participate in nation-building before they had access to the vote or public office, for middle-class authors to assert their class privileges, for men to claim superiority over women even in the kitchen, and for Lesbian authors to reinscribe themselves into the heteronormative economy of culinary culture. The book engages in close reading of a wide variety of sources and genres to uncover the intersections of food, politics, and privilege in American culture."--Provided by publisher.
James M. Cain Cookbook: Guide to Home Singing, Physical Fitness, and Animals, Especially Cats. Pittsburgh: CarnegieMellon University Press, 1988. Hough, Donald. “Come and Get Hit.” Esquire (May 1937): 92, 130–32. Hough, Emerson.
Author: Katharina Vester
Publisher: Univ of California Press